Spicy Sriracha Chicken
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: Intermediate
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: Intermediate
1 can (6 oz each) Hunt's® Tomato Paste (or try Hunt's® Organic)
2/3 cup reduced-sodium chicken broth
1/4 cup Sriracha sauce
2 tablespoons honey
2 teaspoons fresh lime juice
1 teaspoon finely chopped garlic
1-1/4 pounds boneless skinless chicken breast tenders
1/4 teaspoon salt
Sliced green onions, optional
Hot cooked rice, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 16 mg | 2% |
Carbohydrate | 14 g | 5% |
Cholesterol | 68 mg | 23% |
Total Fat | 3 g | 4% |
Iron | 2 mg | 12% |
Calories | 192 kcal | 10% |
Sodium | 436 mg | 18% |
Protein | 26 g | 52% |
Saturated Fat | 1 g | 4% |
Sugars | 11 g | 1% |
Vitamin C | 3 mg | 5% |
Stir together tomato paste, broth, Sriracha, honey, lime juice and garlic in 12-inch skillet; add chicken and sprinkle with salt.
Bring tomato mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and cook 5 minutes. Turn chicken over; cook 5 minutes more or until chicken is no longer pink in centers (165°F).
Sprinkle with green onions and serve with hot cooked rice, if desired.
To make less spicy, reduce Sriracha sauce to 3 tablespoons.
Spicy Sriracha Chicken